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Ингредиенты
- 2 1/3 c. Bread or possibly all-purpose flour, approximately
- 1 pkt Dry yeast
- 1 tsp Salt
- 1 1/4 c. Warm water, (120 -130 )
- 1/4 lb Prosciutto, diced
- 1 c. Parmesan cheese, freshly grated
- 2 x Large eggs, room temperature
- 1/4 c. Extra virgin olive oil Salt/pepper to taste
Инструкции
- The dough will make 18" round or possibly a 12"-x-16" rectangle.
- By Hand or possibly Mixer 6 min: Combine flour, yeast and salt. Add in water Or possibly by hand, stir the heavy batter 100 strokes with a wooden spoon, or possibly for 2 min with the mixer flat beater. Remove the beater and attach the dough hook. Add in flour to make a rough, shaggy dough which will clean the bowl. Add in sprinkles of flour if the dough continues to be sticky. The dough under the hook should form a soft ball around the revolving arm.
- Kneading 10 min: If by hand, turn the dough onto a floured work surface and knead with a strong push-turn-fold motion, bearing down heavily on the dough, till the dough is soft and elastic. Add in flour if the dough is wet.
- If under the dough hook the dough clings to the sides of the bowl, add in flour till it cleans the sides. Knead for 10 min. Or possibly make in your bread machine on the dough cycle or possibly make in a food processor.
- By Processor 5 min: Attach the steel blade. Measure 2 c. flour into the work bowl and add in the yeast and salt. Pulse to blend. With the processor on, pour the water through the feed tube to make a heavy batter.
- Add in small portions of flour through the feed tube to make a dough which will ride with the blade and clean the sides of the bowl. When turned from the bowl the dough will be slightly sticky, so dust lightly with flour.
- Kneading 1 minute: Knead with the processor for 1 minute.
- First Rising 45 min: Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in bulk, about 45 min. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.) In a bowl mix the ham and 2 cheeses and stir in the Large eggs, extra virgin olive oil, salt and pepper. The mix will be moist and quite thick. Set aside.
- Shaping 18 min: Punch down the dough; work small portions of the ham and cheese mix into the dough. This can be done also with the dough hook and processor. The dough will become quite sticky, due to the oil, so add in several Tbsp. of flour. Knead till the flour is fully absorbed and the dough is again soft and elastic, about 8 min. Put the ball of dough aside to relax for 5 min. Although it can be done with a rolling pin, I prefer to use my hands to press the dough into a round or possibly rectangle which is about 1/2" or possibly less thick. The hands give the loaf a country look.
- Shape the dough to fit the pan.
- Second Rising 45 min: Cover the pan(s) with wax or possibly parchment paper and set aside till light and puffy, about 45 min.
- Preheat the oven to 425 about 15 min before baking. Uncover and prick the surface of the dough with a fork to give a uniform pattern over the loaf. Bake on the middle shelf of the oven for about 25 min, or possibly till the loaf is a light golden, flecked with bits of cheese and ham. (If using a convection oven, reduce heat 50 .)
- Remove from the oven and allow the bread to cold in the pan for 3 or possibly 4 min before removing to a metal rack to cold thoroughly before serving.
- Two delicious Italian foods-prosciutto and Pecorino cheese-give this golden brown and flecked loaf a fragrance and taste which it is as happily eaten in the city as it is in the country.
- Pecornio cheese is Italian sheep's-lowfat milk cheese which can be found in most cheese specialty stores. If it is not available, a sharp Cheddar is a good substitute. Prociutto ham is at times difficult to find and always expensive. I have used Smithfield and other quality hams with excellent results.
